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Fish/ Hearty Dinners/ Spice

Hot Honey Butter Salmon

October 3, 2022 (Last Updated: May 23, 2023) by Chris Collins

This Honey Butter Salmon is sweet, spicy, sticky and outright DELICIOUS!

The other awesome thing about this recipe is it comes together in around 15mins! Ready for your new favourite midweek dinner? Follow me…

overhead shot of 3 salmon fillet sin pan garnished with chilli flakes and spring onion

Pan Fried Salmon

Salmon is just the perfect dinner. Mainly because it cooks so quickly, but it also takes on a huge range of delicious flavours.

What kind of Salmon to use?

For this recipe, we’re going to be using skinless salmon fillets. I tend to head to the fresh fish section at the shops, because you can usually get it sliced to size. The fish monger will also skin the salmon if you ask nicely too! Having said that, you’ll also find salmon fillets pre-packaged too.

Preparing Salmon

The first bit of prep, which isn’t really prep at all, is to take the fillet out of the fridge 30mins before needed. It’s important the salmon is at room temp so it cooks through evenly. From there, you’ll want to pat them dry with paper towels to remove moisture and give them a generous seasoning of salt & pepper.

Cooking Salmon

To cook the salmon, we’re going to pan-fry it. You’ll gain a nice golden crust this way, which adds gorgeous flavour to the salmon. You can also baste the salmon in butter, which is never a bad idea!

Process shots: add salmon to oiled non-stick pan (photo 1), fry then flip (photo 2), add butter (photo 3), baste salmon (photo 4).

4 step by step photos showing how to pan fry salmon

Hot Honey Butter Sauce

Once the salmon has just about cooked through (it’ll carry on cooking as it rests), remove it from the pan. From there, you’ll be left with all the melted butter, which will create the base of the sauce. It’ll also be a little brown, which is absolutely fine. In fact, brown butter will add a nice nutty flavour to the sauce.

Hot Honey Butter Sauce Ingredients

  • Butter – Leftover from basting the salmon.
  • Honey – Runny honey works best so it blends easily into the sauce.
  • Vinegar – This balances out the sweetness/richness of the sauce. I like using rice vinegar, but apple cider vinegar also works well.
  • Soy Sauce – This adds a savoury/salty tone to the sauce to balance out the sweetness. Make sure it’s light/all-purpose, not dark soy sauce.
  • Chilli Flakes – This is where the ‘hot’ aspect comes from.
  • Garlic – Just for added flavour.

Simmering the sauce

The sauce comes together and thickens pretty quickly. You’ll notice it foam up and then settle down as the vinegar burns off. It should end up with consistency that will coat and cling to the salmon.

Process shots: fry garlic and chilli flakes (photo 1), add honey, vinegar and soy sauce (photo 2), simmer then add salmon back in (photo 3), baste in sauce (photo 4).

4 step by step photos showing how to make honey butter salmon

Honey Butter Salmon FAQ

Can I use skin-on salmon?

I prefer skinless salmon because the sauce/butter seeps into the flesh easier. If you prefer skin on salmon though you can definitely use that.

How sweet is this sauce?

It’s honey salmon, so it’s pretty sweet! The soy sauce, butter, vinegar, chilli and garlic all balance it out nicely though.

How spicy is this sauce?

This is completely in your control. I typically use around 3/4 tsp chilli flakes, but I’d recommend starting off with 1/2 tsp and working up.

4 salmon fillets in pan garnished with spring onion and chilli flakes

Serving Honey Butter Salmon

Here I’ve served with Mash and Broccolini, but Green Beans and Rice also work nicely.

Looking for the chicken/pork version of this recipe? Check out my Cajun Honey Butter Pork Tenderloin and Honey Butter Chicken!

After more pan fried salmon recipes? Check out my Creamy Lemon Salmon, Creamy Cajun Salmon and Honey Sriracha Salmon!

Alrighty, let’s tuck into the full recipe for this honey butter salmon shall we?!

overhead shot of salmon fillet served with mashed potatoes and broccolini

How to make Hot Honey Butter Salmon (Full Recipe & Video)

4 salmon fillets in pan garnished with spring onion and chilli flakes

Hot Honey Butter Salmon

This Honey Butter Salmon is sweet, spicy, sticky and outright DELICIOUS!
5 from 2 votes
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Servings (click & slide): 4
Course: Main Course
Cuisine: Western
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories per serving: 499kcal
Cost per serving: £2.50 / $3


  • Large Non-Stick Pan & Tongs
  • Wooden Spoon
  • Paper Towels
  • Sharp Knife & Chopping Board

Ingredients (check list):

  • 4 boneless skinless Salmon Fillets, brought to room temp (preferably around 7oz/200g each)
  • 1/3 cup / 110g Honey
  • 6 tbsp / 3oz / 90g Butter, preferably unsalted (see notes)
  • 2 tbsp Rice Vinegar (sub apple cider vinegar or other white vinegar)
  • 1.5 tbsp Soy Sauce (not dark)
  • 1 - 2 cloves of Garlic, finely diced
  • 1/2 - 1 tsp Chilli Flakes (see notes)
  • Salt & Pepper, as needed
  • Olive Oil, as needed
  • finely diced Spring Onion, to serve (optional)


  • Pat the salmon fillets dry with paper towels then season all over with salt & pepper.
  • Heat a drizzle of oil in a large non-stick pan over medium-high heat. Add the salmon upside-down and cook for 3mins, or until a golden crust forms. Flip them over and fry for 1 minute.
  • Move the fillets to the top of the pan and drop butter into the bottom of the pan. Tilt the pan and baste the salmon for 1-2mins, or until the other side starts to turn golden. By this point the salmon should be almost cooked in the centre (it will start to flake, also look at the sides). Remove and place to one side.
  • Lower heat to a low-medium and add in garlic and chilli flakes. Fry for 10-20seconds, just to catch the garlic before it browns. Stir in honey, vinegar & soy sauce. Keep stirring over a gentle simmer until the sauce thickens to a thin caramel consistency, 5mins or so. Check seasoning/spice at this point and adjust if needed.
  • Add the salmon back in and baste over the sauce. Serve with your preferred amount of sauce and finely diced spring onions. Enjoy!

Quick 1 min demo!


a) Butter - I typically use unsalted, just so you get more control over the saltiness of the dish. Not a huge deal if you've only got salted, just go easy when seasoning to taste. In all cases, ensure the butter is measured correctly (i.e 1 tbsp measuring spoons) just so you don't end up with too much butter.
b) Salmon - Important to get the salmon out of the fridge around 30mins before needed, just so it cooks through evenly. The salmon will continue cooking slightly when resting, so just keep that in mind.
c) Chilli Flakes - I'd recommend starting conservatively with 1/2 tsp, then adjusting more if needed. Much easier to scale the spice up than down!
d) Serving - Here I've served with Mash and Broccolini, but Green Beans and Rice also work nicely.
e) Calories - Based on just the salmon & sauce (not sides).

Your Private Notes:


Nutrition Facts
Hot Honey Butter Salmon
Amount Per Serving
Calories 499 Calories from Fat 235
% Daily Value*
Fat 26.1g40%
Saturated Fat 12.565g63%
Trans Fat 0.766g
Polyunsaturated Fat 2.281g
Monounsaturated Fat 7.176g
Cholesterol 138mg46%
Sodium 346mg14%
Potassium 782mg22%
Carbohydrates 23.93g8%
Fiber 0.1g0%
Sugar 23.06g26%
Protein 41.84g84%
Vitamin A 766IU15%
Vitamin C 0.6mg1%
Calcium 26mg3%
Iron 0.99mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    September 9, 2023 at 7:29 pm

    5 stars
    This is excellent!!! I consume salmon quite often (my favorite is raw in sushi) and I have never cared for salmon skin….partly because I could never get the skin nicely crispy. For whatever reason… this time I stumbled into the cooking process and the skin became so very crispy it was delicious! The hot honey is good as well!!

    • Reply
      Chris Collins
      September 10, 2023 at 12:03 pm

      So great to hear this went down well! Thanks so much for the review 🙂 C.

  • Reply
    October 29, 2022 at 1:02 pm

    5 stars
    Whole family hoovered this up! Served with your baby potato mash. Just brilliant.

    • Reply
      Chris Collins
      October 29, 2022 at 1:23 pm

      Great to hear this went down well with the family, Kate! Thanks so much for the review 🙂 C.